Chocolate Cake

Or maybe I should say "over-the-top" chocolate cake. I made this recipe as a cake once-it was too rich. Now I make it as cupcakes. Last night for Valentine's Day, I made it with a yellow cake leaving out the coffee and substituting vanilla pudding/chips for chocolate. Either way it's rich and super good. Enjoy! Ps The frosting is really good as white icing without the coco powder.

1 box Butter Recipe Chocolate Cake mix
1 3 ounce instant chocolate pudding mix
16 ounces sour cream
3 eggs
1/3 cup vegetable oil
1/2 cup brewed coffee
2 cups semisweet chocolate chips

In a large bowl, mix chocolate cake mix, pudding mix, and sour cream. Add in eggs one at a time. Then add the oil and coffee. Once it’s all blended, add in the chocolate chips.

You can pour all the batter into one bundt pan and bake at 350 for 1 hour or use two 9-inch round pans and bake at 350 for about 35 minutes.


Chocolate Frosting

1/4 cup butter, melted
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 tsp vanilla
3 1/2 cups powdered sugar- I used 3 cups

Mix butter and cocoa together. Add milk and vanilla. Gradually add in powdered sugar until you achieve desired consistency. It should be thick, but spreadable.

Sweet Ancho Chile Relish Dip

I've been wanting to try this dip FOREVER but could never find the Ancho Chile Relish....until last week....

16 oz. cream cheese, softened
1 jar of Jim Severson Ancho Chile Relish (available at HEB stores, otherwise you might have to order it off the internet)
6-8 slices of bacon, cooked and crumbled
3-4 green onions, chopped

Spread softened cream cheese on a small plate, pour the Sweet Ancho Chile Relish over the top (probably about half the jar). Top it with fried, crumbled bacon pieces and green onions. Serve with crackers.

Lemon Cream Pasta with Chicken

Seriously-I could eat the sauce with a soup spoon. The noodles never totally absorbed in the chicken broth. So, I drained the noodles, saved the both and ladle 2-3 scoops back in with the heavy cream.

3 cups shredded or cubed Lemon Garlic Chicken
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta (I used rigatoni)
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup Parmesan cheese, shredded

DIRECTIONS
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.

Stir chicken into cooked pasta, along with the cream, Parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving. Serves 4-6

South Beach Cole Slaw

I'm not a coleslaw fan unless I'm eating THIS recipe!!!

1 cup mayonnaise
3 tablespoons Dijon mustard
3 tablespoons cider vinegar
1 1⁄2 teaspoons celery seed
1 teaspoon granular sugar substitute
16 ounces shredded cabbage- fresh or packaged- it's all good
Salt and freshly ground black pepper

Whisk together mayonnaise,mustard, vinegar, celery seed, and sugar substitute.Add cabbage and toss to combine. Season to taste with salt and pepper and refrigerate until ready to serve. 4 Servings. Enjoy!

Lena's Swedish Meatballs with Lingonberry Sauce

My Mom says these are tooooo die for and make a ton!

Ingredients
4 tablespoons butter
1 small onion, minced
1 pound each ground beef, pork, and veal (or all beef if you prefer)
2 egg yolks
1/2 cup heavy cream
2 tablespoons salt
Few grinds black pepper
2 teaspoons ground allspice
3 pieces white bread, crust removed, torn and soaked in whole milk
Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
3 cups chicken stock
Salt and freshly ground black pepper
1/2 cup heavy cream
1 to 2 tablespoons black currant jam
1/4 cup chopped parsley leaves
Lingonberry jam, for serving


Directions
Preheat the oven to 325 degrees F.

Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until translucent. Remove the onion to a plate and cool. Wipe out the pan with a paper towel.

In a large mixing bowl, combine the ground meats, egg yolks, heavy cream and onion. Add salt, pepper and allspice. Squeeze excess milk from the bread and add it to the bowl. Mix gently with your hands or wooden spoon.

With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time, to keep the meat from sticking to your hands.

Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in awhile, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large oven safe dish when cooked. Put the dish in the oven for about 20 minutes, being careful not to overcook them.

Cook's Note: you may need to wipe out the pan between batches as it can get kind of gnarly.

To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon or whisk to dissolve the flour into the fat. Pour in the chicken stock, and stir to loosen the bits from the bottom of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper, to taste. Lower the heat and stir in the cream and the black currant jam. Add the meatballs to the sauce. Simmer until the sauce thickens slightly and the meatballs are heated through, 15 to 20 minutes. Sprinkle with chopped parsley.

To serve, spoon a couple of meatballs onto each plate along with a spoonful of sauce, and serve with the lingonberry jam on the side. Cook Time:50 min Level: --Yield: about 60 meatballs

Raspberry Shortbread Cookies

Sinfully good cookies!

1 cup butter
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 1/4 cups flour
Raspberry jam

Cream butter and sugar together. Add vanilla and salt mix well. Stir in flour. Shape in to round ball- I use a big spoon to measure. Press down the middle of each ball. In the center put a dollop of your favorite jam. Bake 350 for 12 minutes.


Enjoy!

Chicken Satay with Peanut Sauce

If you like peanut-Asian flavors than you'll LOVE this!.. It's from The Pampered Chef and couldn't be tastier!

1/3 cup soy sauce
1/3 cup packed brown sugar
2 teaspoon lime zest
1/4 cup lime juice
3 garlic gloves, pressed
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1/3 cup creamy peanut butter
1 tablespoon snipped fresh cilantro

In Classic 2-quart Batter Bowl; combine soy sauce, brown sugar, lime zest and juice. Using Garlic Press, press garlic into soy sauce mixture; mix well. Reserve 1/3 cup soy sauce mixture for Peanut Dipping Sauce; place in 1-quart Batter Bowl. Set aside.

Add chicken to remaining soy sauce mixture in 2-quart Batter Bowl. Cover; marinate in refrigerator 30 minutes.

Heat oven to 400 degrees F.

Place chicken with marinade in 9-inch Square Baker. Bake 18 to 20 minutes or until chicken is no longer pink in center.

Meanwhile, prepare Peanut Dipping Sauce by adding peanut butter and cilantro to reserved 1/3 cup soy sauce mixture in 1-quart Batter Bowl; whisk until smooth. Serve with chicken. Yields 12 servings.

Microwave Caramel Popcorn

So Saturday night I was Jones'n for some carmel popcorn and came up with this recipe on allrecipes.com. It was easy and super d-e-lish! I didn't do the whole bag thing - I used a glass bowl.

4 quarts popped popcorn
1 cup brown sugar
1/2 cup margarine
1/4 cup light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Directions

Place the popped popcorn into a large brown paper bag. Set aside.
In a 2 quart casserole dish, or other heat-proof glass dish, combine the brown sugar, margarine, corn syrup, salt and vanilla. Heat for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 1/2 minutes. Remove from microwave, and stir in the baking soda.
Pour syrup over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the corn. Place bag into the microwave, and cook for 1 minute and 10 seconds. Remove, shake, flip the bag over, and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Store in an airtight container. Enjoy!

Artichoke Chicken Casserole

A YUM-O casserole!

1/2 lb. fresh mushrooms, sliced
1/2 cup chopped green onions
2 tbsp. melted butter
1 clove garlic
2 (81/2 oz.) cans artichoke hearts, drained and quartered
3 large whole chicken breasts, cooked, boned, and diced
1/2 cup dry white or sherry.
salt and pepper to taste
3/4 cup mayonnaise
1/2 cup sour cream
1 cup grated Parmesan cheese

Saute mushrooms and green onions in butter and garlic. Combine chicken and artichoke hearts in a 2 quarts casserole. Add mushrooms and green onions. Combine wine, salt, pepper, mayonnaise, sour cream, and 1/2 cup Parmesan cheese. Fold into chicken mixture and mix well. Top with remaining cheese. Bake at 350 for 30 minutes. Serve over rice or pasta. Serves 6. Enjoy!

Marinated Antipasto Platter

Another yummy "go-to" appetizer I make often.

Marinade
1/4 Cup red wine vinegar
2 tablespoons orange juice
1 teaspoon grated orange peel
1 teaspoon dried rosemary
1 teaspoon tarragon
1/2 cup olive oil

Antipasto
2 cups assorted olives, grained
1 (6-oz.) jar whole mushrooms, drained
1 (8-oz.) mozzarella cheese, cut into 1/2-inch cubes
1/2 lb. sliced hard salami(about 1/8-inch thick)
Cocktail toothpicks
Lemon leaves, if desired.

Combine marinade ingredients except oil. Slowly add oil beating until thick and well blended. In a resealable food storage plastic bag, combine olives, mushrooms, and cheese. Add marinade; cover and refrigerate at least 12 hours or overnight to blend flavors.

When ready to serve, cut salami slices in half. Roil slices into small cone shapes; spear with cocktail toothpicks. Line outside edge of large serving platter with lemon leaves. Arrange salami in center on platter.

Drain marinated olives, mushrooms, and cheese, reserving marinade; arrange around edge of platter. Drizzle 1-2 tablespoons of reserved marinade over salami. Discard remaining marinade. Serves 24. Enjoy!

The "Bestest" Sugar Cookies

or at least my idea of the best ever.

1 1/2 cups butter
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon salt
4 cups flour

mix butter and sugar. Add egg, vanilla, and salt. Slowly, add flour. Divide into 3parts. Roll in to balls, put between wax paper and flatten. Refrigerate for 1 hour. roll out us cookie cutter, or not. bake 375 for 12 minutes.

Eggnog Bundt Cake

I made this this morning and couldn't wait for it to cool or be glazed. It is D.E. Licious! I made it in one big bunt- you could use mini bunt pans too-go here for more unique recipes. Her post 1/3/10 looks to-die-for!

1 - yellow cake mix (any brand)
4 - tablespoons butter, melted
1 1/2 -cups Eggnog
2 - large eggs
1/4 - 1/2 Cup milk
1 - tsp rum extract
1/8 - tsp ground nutmeg


Glaze Ingredients:
2 - cups Powdered Sugar
2 - tablespoons melted butter
3 - tablespoons eggnog
1 - tsp vanilla
dash of nutmeg

In a large bowl, add the cake mix, old fashioned eggnog, eggs, rum extract, nutmeg and melted butter. Mix together on low speed for 30 seconds. Beat on medium speed for 2 minutes or until smooth. Pour batter into a greased and floured bundt pan, mini loaf or mini bundt pans or just a regular large loaf pan. (I use the Crisco baking spray with flour) Bake at 350 degrees for 30-40 minutes (large bundt pan) or 20-25 for mini pans. Brush on half of the eggnog glaze . Cool for 20 minutes before removing form the bundt pan. Then remove cake from pan and cool completely on a wire cooling rack. Drizzle on remaining eggnog glaze. Let cake completely cool and glaze is dry.

It reminder me on one of my favorite scenes in"My Big Fat Greek Wedding"

Herbie's Salad

Here's a fun salad my Mom makes. And make a ton it does. Yum!

1 pkg egg noodles cooked
1 can French cut green beans
5 stocks green onions
2 cucumbers – unseeded and slithered
3-5 cooked chicken breast
Optional: Black Olives, chopped tomatoes, and mushrooms

Dressing

3 TBSP sugar
3 tsp salt
¾ tsp pepper
6 TBSP Japanese Mild Rice Vinegar

Cook all ingredients until sugar melts, add ¾ cup veg oil to all ingredients and shake well.


Layer:

Egg noodles
Green beans
5 stocks green onions
Cucumbers
Chicken

Pour dressing over it and per "Rooster" stick a fork in it and EAT !

"Sloppy Joes"

Super easy and ingredients everyone has on hand.

1 lb Hamburger
1/4 onion, Chopped
1/4 Bell Pepper, Chopped
1 tsp. salt
1 Tbsp White Vinegar
2 Tbsp Mustard
2 Tbsp Sugar
3/4 Cup Ketchup

Brown hamburger in skillet, set aside. Saute onions and peppers. Add hamburger and remaining ingredients. Serve on buns. It's yummy and fast. Enjoy!

Turkey Chilaquiles

Here's something I've been waiting for extra turkey to make. It's Sandra Lee's recipe from food network- I'll update on how it turns out. Enjoy!

2 tablespoons vegetable oil
1 1/2 cups red onion, chopped
1 (4-ounce) can diced green chilies
1 (10-ounce) Rotel
3 cups leftover cooked turkey, shredded
1 (16-ounce) jar chunky salsa
Salt and freshly ground black pepper
5 cups tortilla chips, crushed
1 1/2 cups shredded Mexican 4-cheese blend
1/4 cup cilantro leaves, chopped
1/4 cup sour cream
Directions
Preheat oven to 400 degrees F.

Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions and saute until soft. Add green chilies, diced tomatoes, leftover turkey and salsa. Adjust seasoning with salt and pepper, to taste. Top with tortilla chips and then cheese. Place skillet in oven and bake for about 20 minutes.

Remove from oven. Garnish with cilantro and serve immediately with side of sour cream.

Cherry Pie

Ryan was over last night and made a great- big- ole deal about our cherry pie and wants the recipe. This is going to drive Snow through the roof- she's a "from scratch" kinda baker and thinks anything from a mix or out of a box is just yuck-so here goes. Don't shoot the messenger.

Pillsbury double package pie crust- the rolled up kind
2 cans Comstock cherry pie filling
Pie pan
Cooking spray or butter

Bring pie crusts to room temperature. Spray non-stick cooking spray or grease with butter the bottom of pie pan. Unroll one pie crust and line bottom of pie pan. Open both cans of cherry pie filling. Here's the technical part-dump pie filling on top of pie crust, smooth out to level. Lick the spoon of cherry pie filling goodness. Unroll remaining pie crust on to cherry pie filling. Pinch together both top and bottom pie crusts. Trim edges if eating the doughy goodness is necessary. On top pie crust, make slits with a knife to get some ventilation goin' on.

Preheat oven to 425. Bake for 10 minutes. Lower oven temperature to 375 continue baking for 35-45 minutes or until the top is golden brown. Let cool before serving so as not to burn your mouth and ruin all other meals sent from heaven during this holiday season. Enjoy!

Pizza Rolls

OMG- I ate the best thing ever last night. The simple name "Pizza Rolls" does not do it justice. Better yet, cheesy pepperoni goodness, my-diet-can-start-tomorrow-gimme-some-a-that-lovin'-from-your-oven, heaven all wrapped up in doughy goodness....the list goes on. It was divine. Let the pictures speak for themselves. No New Years resolutions yet-get to the store and make these bundles of goodness! Let the pictures be your visual guide to deliciousness!

Make an on-line slideshow at www.OneTrueMedia.com

Gone in 60 seconds dip

This might replace my 'ole standby "go-to-appetizer"
it has a great taste and is super easy!

1 (8 oz) cream cheese
1 cup chopped pecans
1/4 cup light mayo (or regular)
1 cup shredded cheddar cheese
1/2 cup chopped green onions
1 jar mild jalapeno jelly

Combine all ingredients, except jelly, and pack in a shallow bowl or pie plate. Chill. When ready to serve spread jelly on top and serve with crackers. Enjoy!

Zesty Carrot Casserole

Ode to Snow- who's getting a kitchen redo. This is just ONE of her faboo recipes. Hang in there-everything is going to taste soooo yummy in your new digs.

8 to 10 carrots, cooked and cut into stripes
1/4 cup cooking liquid from carrots
2 Tbsp. grated onion
2 Tbsp. prepared horseradish
1/2 cup mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup saltine cracker crumbs
1 Tbsp. softened butter
Dash of paprika

Preheat oven to 375. Arrange carrot strips in 9x13 inch casserole dish in one layer. In a bowl, combine water, onion, horseradish, mayo, salt, and pepper. Pour over carrots. Top with mixture of cracker crumbs, butter, and paprika. Bake 15 to 20 minutes.

Mini-Chip Snowball Cookies

1 1/2 cups butter, softened
3/4 cup powdered sugar
1/2 teaspoon salt
1 tablespoon vanilla
3 cups all-purpose flour
2 cups )12 ounce package) semi-sweet mini chocolate chips
1/2 cup finely chopped pecans
Powdered sugar

In a mixing bowl, cream butter, sugar and salt. Add vanilla. Gradually add flour; stir in chocolate chip sand pecans. Shape 1 tablespoon of dough into 1-inch balls. Place on ungreased baking sheet. Bake at preheated 375 oven for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven and sift powdered sugar over hot cookies on baking sheet. Let stand for 10 minutes. Remove to wire racks to cool completely. Sprinkle with additional powdered sugar if desired. Makes 5 dozen cookies. Enjoy!

Chicken Salad

It's not original, its not mine....but I love this recipe and the sweet cook who puts so much love into her food!

1 small bottle lite Italian salad dressing
2 cups real mayonnaise
1 cup celery, finely sliced
3/4 cup green onions, sliced thin
3/4 cup pecan pieces
4 - 6 chicken breasts (or 1/2 bag of chicken tenders)I usually eyeball it.
1 1/2 cup firm green or red grapes cut into quarters lengthwise.

In a crock pot, pour Italian dressing over frozen chicken breasts...did you hear that....frozen. Cook approximately 7 hours on LOW or until done. Cool and cut into bite-size pieces. Lightly mix together chicken and other ingredients. Refrigerate 2 hours before serving.

Chicken Noodle Casserole

Comfort food at it's finest. I made this alot when my kids were little. I leave out the peppers and onion, but I'm sure it would be de-lish with them in the mix.

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cups cubed cooked chicken
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 cup shredded Monterey Jack cheese, divided
1 cup shredded sharp cheddar cheese, divided
12 ounces medium egg noodles, cooked and drained

In a large bowl, combine soup, mayonnaise and lemon juice. Add the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese, mix well. Add noodles and toss to coat. Transfer to a greased 2-quart baking dish. Bake, uncovered, at 350 for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until the cheese is melted. Yield: 6 servings. Enjoy!

Cherry Salad

Here's another one of Joe's, "it's not a holiday without", family favorite recipes.

1 small can of crushed pineapple
1 large package cream cheese, softened
1/2 cup nuts- of your choice
1 small jar maraschino cherries + juice
2 cups miniature marshmallows
1 small container cool whip

Mix all ingredients together and chill before serving. Enjoy!

Pumpkin Crisp

Here's another scrup-dili-ious pumpkin recipe. It's like that "dump cake" recipe with all the fruit. I love it because of the cake mix topping, I could eat it by the spoonfuls!

1 15 ounce can pumpkin, not pumpkin pie mix
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 yellow cake mix
1 cup chopped nuts, optional
1 cup butter, melted
Whipped Cream

Stir together first 5 ingredients. Pour into lightly greased 13x9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans or nut of your choosing. Drizzle melted butter evenly over pecans.

Bake at 350 for 1 hour or until golden brown. Let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream. Enjoy!

PS If you've never heard of "Dump Cake" here's the recipe. Enjoy!

1 22 ounce can pie filling- flavor of your choice
1 15 ounce can pineapple chunks, drained
1 box white or yellow cake mix
3/4 cup pecans, chopped
3/4 cup butter, melted

Grease 9x13 inch baking dish. "Dump" pie filling and pineapples in baking dish. "Dump" cake mix on top of filling. Spread evenly, but do not mix with filling. Sprinkle with nuts. Drizzle with melted butter. Bake at 350 for 30 minutes.

Cake Mix Cookies

I used a lemon cake mix last night and they were divine!

1 cake mix -favor of your choice
1 stick butter- not margarine
1 egg

Mix all ingredient together. Drop by spoonfuls on a cookie sheet. The dough is easy to work with and can be molded into any shape with your hands. Bake 350 for 10-12 minutes. I cooked mine for 11 minutes, took them out when they looked almost done and let them finish baking on the counter. They were soft, chewy and perfect!